Avocado Pasta Salad

    1 hour 50 minutes

    This is a great pasta salad and it's also completely vegan. Serve as a side dish or as a meal in itself. You can customise the vegetables to what you have available.

    9 people made this

    Serves: 10 

    • 375g rotini pasta
    • 1 small head broccoli, broken into small florets
    • 1/2 teaspoon minced garlic
    • 1 small red onion, diced
    • 375g marinated artichoke hearts, drained and chopped
    • 375g pitted kalamata olives, sliced
    • 250g roasted red capsicums, drained, cut into strips
    • 4 roma tomatoes, diced
    • 375g oil-packed sun-dried tomatoes, drained, cut into strips
    • 1 small zucchini, chopped
    • 1 small cucumber, chopped
    • 1 small yellow capsicum, chopped
    • 2 ripe avocados
    • 500ml Greek salad dressing

    Preparation:40min  ›  Cook:10min  ›  Extra time:1hour chilling  ›  Ready in:1hour50min 

    1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling stir in the pasta and return to a boil. Cook the pasta uncovered, stirring occasionally until the pasta has cooked through but is still firm to the bite, about 10 minutes. Drain well in a colander set in the sink, rinse with cool water and place in a large bowl.
    2. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover and bring the water to a boil over high heat. Add the broccoli, recover, and steam until just tender, 2 to 6 minutes depending on thickness. Rinse the broccoli with cold water, finely chop and add to pasta.
    3. Stir in the garlic, red onion, artichoke hearts, kalamata olives, roasted red capsicums, Roma tomatoes, sun-dried tomatoes, zucchini, cucumber and yellow capsicum and combine well.
    4. Cut the avocados in half, remove the pit and remove from the skin with a large spoon. Cut the avocados into large pieces, place in a small bowl and mash well with a fork. Slowly whisk in the Greek dressing until well combined. Pour the avocado dressing into the pasta salad and gently toss. Refrigerate for at least one hour before serving.

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    Reviews in English (11)


    My avocados weren't ripe enough, so I made this without, and it was still delicious. You can really make this according to your preference: I used 16 oz whole-wheat fusilli, omitted the broccoli and onion, roasted my own peppers, and made my own Greek dressing (red-wine vinegar, olive oil, garlic, Dijon mustard, and fresh oregano). A great combination of veggies with lots of contrasting textures and vibrant flavors! It makes a ton, but as with any pasta salad, it's better the longer it sits. Can't wait to try this with avocados! UPDATE: The avocados added a nice creamy texture, but not much flavor. I think I'd rather just chop them up and mix them in with the rest of the veggies.  -  03 Mar 2009  (Review from Allrecipes USA and Canada)


    It was good, but we only made for four people, and should have definitley cut in half or maybe by a third. Alot of Pasta Salad!! We had alot of leftovers.  -  04 Apr 2009  (Review from Allrecipes USA and Canada)


    Loved everything except the artichokes and the zucchini. I think they gave it a sour/bitter taste. But I'm not a fan of either. Would leave them out next time. I used whole wheat pasta and it was great. Make sure you get a really ripe avocado!  -  27 Apr 2009  (Review from Allrecipes USA and Canada)